English-Style Pound Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- sugar
- flour
- g passolina raisins
- g butter
- g candied peel
- tsp bicarbonate of soda
Instructions
- Beat eggs with sugar, add flour, and work about half an hour; rest one to two hours.
- Blend in bain-marie-melted butter, bicarbonate, raisins and candied peel.
- Pour into a greased, sugar-and-flour-dusted pan and bake. Wash and dry the raisins beforehand.